Preheat your oven to 375°F (190°C). Lightly flour your workspace, then roll out the biscuit dough until it's about ¼-inch thick. Use a round cutter to create circles approximately 4 inches in diameter.

In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Season with a pinch of salt and pepper. Blend until smooth and creamy.

Take one dough round and spoon a generous amount of the cheesy filling into the center. Fold the edges of the dough over the filling to create a pouch.

Melt 2 tablespoons of butter and add minced garlic, stirring until fragrant. Brush this garlic butter mixture over each Pizza-Stuffed Pumpkin.

Arrange the stuffed pumpkins on a baking sheet lined with parchment paper, leaving space between them. Bake for 15-20 minutes, until golden brown.

Once baked, allow the pumpkins to cool for a few minutes. Serve with warm marinara sauce on the side for dipping.